Whelk salad with peppers and black beans
Ingredients
1 litre cooked whelks shelled and prepared
1 medium onion finely sliced
1 green pepper cored deseeded and sliced in fine strips
1 red pepper cored deseeded and sliced in fine strips
1 red chilli deseeded and finely minced
3 spring onions finely minced
2 large cloves of garlic finely minced
A walnut-sized piece of peeled fresh ginger root finely minced or grated
1tbs (rounded) fermented black beans Chinese-style crushed with a cleaver then mixed into 2tbs medium sherry
1tbs soy sauce
1tbs Chinese black vinegar (the slightly sweetened variety)
A little neutral vegetable oil (sunflower or grapeseed)
Method
If the whelks are large cut them into small bite-sized pieces.
Heat up the oil in a frying pan or wok then add the garlic ginger and spring onion. Stir well then add the onions pepper and chilli.
When the peppers and onions are slightly softened add the whelks.
Last of all add the soy sauce and the black bean and sherry mixture. When it comes to a boil add the vinegar. Add salt and pepper if needed.
Leave to cool then chill well before serving on a bed of mixed leaves.
